David Sulpice, a Michelin-star chef in 2019, fan of surfing. A native of the Landes, he began cooking at the age of 15. He made his debut with various Michelin-star chefs.
He then spent several invaluable and enriching years abroad before returning to his roots on the Landes coast.
David’s cooking is characterized by dishes with very graphic presentation and an explosion of flavour on the palate - his trademark.
Most of the produce used by the chef is sourced from within a 15 km radius. Magali and David work with farmers and producers that have remarkable specialties. The Darrigade Farm in Soustons is known for its asparagus, foie gras, ducks and peanuts. The Pouchucq Farm in Angresse is known for its chicken and Gascon black pig. The fish is from the fish market in Capbreton.
A unique tasting menu comprised of 2 starters, 2 main dishes, cheese (optional) and a dessert. This menu changes according to the chef's desires and is especially defined according to the produce to guarantee quality and taste.
David Sulpice’s dishes enliven your senses. First, you’ll be struck by the multiple colours in your plate, then by the different textures on the palate leading to an explosion of flavours that are characteristic of his cooking. You’ll melt when you taste the squab leg from the Dublanc Farm served with sweet potato, spiced praline and peanuts.
In summer and spring, enjoy the terrace overlooking the large wooded park. In fall and winter, take refuge in the dining room with a view of the pond and its flora and fauna. When the weather is extremely cold, you’ll be nice and warm while you enjoy your meal at one of the tables by the fireplace. The warm and welcoming decor is in perfect harmony with the surrounding natural environment.